BIGA PIZZA DOUGH - DEEP DIVE

Deep dive in to the basic biga pizza dough.

If you are a pizza maker of any calibre, this biga recipe is essential for you it will absolutely change your game. It’s one of the most well-kept secret in pizza dough, making ever. Most Pizzaiolo’s of modern times, don’t even know about it.

Sit back and immerse yourself in this journey of knowledge

In this episode we will focus on the biga pre-fermentation method as a resource to reflect on. I will go in to full detail about how, why and what the biga achieves. It’s packed with useful information that will change your pizza game for the better and you can use is to reflect on when you need to as a resource.

This will also mean that I won’t need to spend time going on to the biga preparation in every video leaving more time to focus on other aspects of pizza making.

It’s the full deal and we go in to every detail of the basic biga.

Extra bonus section at the end - I will gift the pizza to a lovely young lady - watch till the end to see her reaction ! It’s so nice.

#neapolitanpizza
#biga
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[aovhqww]

Just finished some pizzas with your recipe. Absolut wonderful result! Best crust i ever had. I will stick to 100% biga and 75% hydration. Thanks mate!
Greetings from Austria✌🏻

[celestial]

first video of yours i've watched...amazing stuff! can't wait to dive in

[ludigracic]

Love the passionate vibe that you have. I can hear pure excitment when you talk. Thanks for the vid bro i gained some good tips for my pizza.

[RobBlanzy]

Fantastic video and that was absolutely nice of you to make her a pizza!!!

[vannotenc]

Loved the whole video but specialy the end ❤

[mehmetkulbak]

That lighting system. You deserve a like

[keithwolff]

I made this a coding to recipe and used mix of OO and bread dough. It came out very good and had minimal kneading. Also the hydration level was spot on and made the dough EASY to work into 12 inch pizza. No tears when handling it! Great job. Thank you… Biga rules

[rbiv]

This is the best pizza you have made. You stretched the dough properly and it looked restaurant quality perfect. I neveretried biga. I prefer a direct method bc it's just one step...lol..I will give this a try however...

[dennisvanotterdijk]

Great video! Thanks for sharing your knowledge... Looking forward to the more advanced BIGA recipe in the future!

[cristianionascu]

Subbed and liked, thanks mate. Will try it myself with a mix of all purpose and T00

[Spinlayer]

Daaang!!! You sound so italian, but look so german!! hahahahahha Excellent dough as always, love you channel!

[SamBatti]

Thank you for sharing, I made a delicious pizza ! Biga method is the best ;)

[autochehlycomua]

Thank you for the video! Could you write a recipe only for 1 or 2 pizzas?

[vincentcoppola]

Hello, thanks for this video. Love the way you make the biga by shaking. My question is, how much more water do you add to the dough?

[ibibozic]

Thank you for the video.
Did you tried to add by main kneading a little bit more yeast? I saw some pizzailos do that. The crust should raise even more by this type of method.
If you would be so kind to let me know what do you think about this I would highly appreciate it! 😊

[aritonk.]

You should make some video of how to make that tomato sauce or witch one do you use

[adelinastir]

Great pizza, amazing skills! I didn't get, if you want to use fresh yeast, how many grams?

[kajjereb]

Man this is amazing, you are master and a half!! What if I ferment the biga on room temp. 24h ?

[marcvaccaro]

Do u use cold water or room temp in the mixer?

[dinos]

Great videos, FYI i use no name local 00 flour, nothing special and pizza dough is perfect. It’s the bega and the way you create it that makes all the difference. I use a similar technique as you and have since adjusted slightly watching your videos, would be good to see you experiment with regular flour:)